Description Edit

Ingredients Edit

Directions Edit

  1. In a heavy 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
  2. Add as many plantain slices as you can without crowding the pan, and brown for about 2 minutes on each side.
  3. As they crown, transfer them to paper towels to drain.
  4. On a board, using a broad solid (not slotted) spatula, press each slice into a flat round about 1/4 inch thick and 2 inches in diameter.
  5. Heat the oil and fry the rounds again for about 1 minute on each side.
  6. Drain on paper towels and serve at once.

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